Dry and Crisp White

Sharp, clean and thirst-quenching. These are whites made without oak and without fuss, all citrus, green apple and wet stone, with acidity that snaps rather than softens. Muscadet from the Atlantic coast, Picpoul from the Languedoc, Sauvignon Blanc from Sancerre and the wider Loire, Chablis from the Kimmeridgian clay, Albariño and Assyrtiko from vineyards that can practically smell the sea, Grüner Veltliner from Austria, Verdicchio and Soave from Italy.

Alcohol tends to be modest, which makes them easy to keep drinking. Serve properly cold, 8°C to 10°C, straight from the fridge, and put them next to oysters, grilled fish, fried anything, goat's cheese, salads and sushi. They are also the most reliable aperitif in the shop.

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